Baked Cinnamon Roll Pancake

Original recipe can be found at Big Red Kitchen.  

 

 

BAKED CINNAMON ROLL PANCAKES

 

The Pancake

• 1-1/2 cups milk
• 4 T. butter, melted
• 2 eggs
• 2 T. sugar
• 2 cups flour
• 4 t. baking powder
• 1/2 t. salt

 

Cinnamon Roll Filling

• 4 T. butter, melted
• 3/4 c. brown sugar
• 2 t. cinnamon

 

Maple Cream Cheese Drizzle

• 2 ozs. cream cheese, softened
• 1 cup powdered sugar
• 2+ T. maple syrup

Preheat oven to 350 degrees.  Spray a cookie sheet (17x11 or so) with  nonstick spray. In a large mixing bowl beat together eggs, milk and melted butter.  Add sugar.  Slowly whisk in flour.  Add baking powder and salt and stir to thoroughly combine.  Pour batter into prepared cookie sheet.  Combine the ingredients for the Cinnamon Roll Filling.  Pour into a small Ziploc bag and cut a small hole in one of the corners.  (Now if you check out the photo below from The Big Red Kitchen you will see how they made it to look like 12 cinnamon rolls. I was not so successful.) My method: squeeze the bag of filling, dropping dots of filling all over the batter.  Swirl in the filling with a skewer. Bake in the preheated oven for 8 to 9 minutes or until center is set.  Remove from the oven.  Combine ingredients for Maple Cream Cheese Drizzle.  Use as much syrup as needed to get the desired consistency you want.  Place drizzle in a Ziploc, cut off a corner, and drizzle.  Cut into squares and serve with sausage or bacon and a side of fruit.  Yummm

 

 

You will see below that Big Red Kitchen in clearly the winner for beauty! However, I am sure the they taste the same either way. :)

 

Sassy Chicken vs. 

 



 

Big Red Kitchen



 

Pizza Hash...a low carb lunch.

PIZZA HASH

• 1 T. olive oil
• 1/2 head cauliflower, diced
• 1/2 a bell pepper, diced
• 1/2 an onion diced
• 2 garlic cloves, minced
• A sprinkle of Italian seasoning
• 10 slices turkey pepperoni, diced
• Cheese
• Salt and pepper to taste

Sauté the veggies and Italian seasoning in the olive oil until soft and a little caramelized. Add water a little at a time if it seems to dry. The water will evaporate as you fry the veggies. When the veggies are done toss in the pepperoni and sauté another minute or two. Turn off heat and sprinkle with as much cheese as your low carb style allows. If you are an Atkins person maybe you will use 1 pound of cheese. If you are a caveman you will not use any cheese. Apparently cows were not created 6th day. Or if you are like me doing low carb/low fat more South Beachish thing you will enjoy a little cheese!

 

 

Excuse my photo!  It was an afterthought, after I tasted my dish, with my plate in lap and phone in hand.

Broccoli

What is in your garden?

Homemade Brown Sugar

BROWN SUGAR

• 1 T. molasses
• 1 c. white sugar (I use organic cane sugar from the bulk section at Winco)

Mix ingredients together...bam...brown sugar.

Homemade brown sugar on Saturday morning Quick Bread Cinnamon Rolls.

Cuban Black Beans

Cuban Black Beans

Serve them whole....

CUBAN BLACK BEANS

• 2 lbs. dry black beans
• 1 lg. yellow onion, diced
• 2 garlic cloves, minced
• 1 bunch of cilantro
• 2+ t. salt

The night before you want to eat your beans, pick through beans and be sure you have no rocks and rinse....key to good dental health.  Place beans in large pot/Dutch oven and cover with water, about 1 inch past the beans.  Let soak overnight.  The next day, depending on when you want to eat your beans (you will need 2 hours to cook the beans), drain and rinse the beans.  Rinse the pot you soaked them in.  Spray pot with nonstick spray or drizzle a little olive oil in and heat to medium heat.  Saute the onions until they soften, about 5 minutes.  Throw in garlic and saute another  minute, until things start smelling like garlic.  Add beans and enough water to cover beans.  Bring to a boil and then reduce to a simmer.  Cover pot and let them simmer for an hour and a half, checking them every 20 minutes or so to be sure they have enough water.  Wash the cilantro.  Chop off the stems and the base of the bunch and rough chop it.  After the beans have been cooking for an hour and a half add 2 teaspoons of salt and 1/2 the cilantro. Stir to combine well. Continue to simmer.  After thirty minutes more, check for saltiness and add more salt if needed.  I usually end up using 3 teaspoons. Toss in the remaining cilantro and stir.  Serve with cornbread or if desired scoop into a cast iron skillet, draining off some of the liquid and mash the beans for burritos, toastadas, nachos.....yum.

Cinnamon Bun Scones

  
CINNAMON BUN SCONES

• 1 cup instant oatmeal
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 T. baking powder
• 1/4 t. salt
• 1/4 cup demerara/turbinado (or white sugar)
• 1 stick butter
• 3/4 cup nonfat milk (or milk of your choice)
• 1 egg
• 1 t. vanilla
• 2 T. sugar
• 2 t. cinnamon

      Glaze:

• 1 c. powdered sugar
• 1/4 t. maple flavoring
• 1 t. strong brewed coffee
• Milk (enough to make it the consistency you like, adding it in 1 tablespoon at a time)

Preheat oven to 425 degrees.  Combine flour, oats, baking powder, salt and demerara.  Mix.  Cut in butter.  In a separate bowl combine eggs, milk and vanilla.  Pour into dry mixture and combine.  The dough will not be super wet, kinda dry, like a biscuit or like....like a scone if you have made scones before. Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon together.  Swirl into dough...or mix in randomly.  Prepare cookie sheet with nonstick spray or line with parchment paper.  This will make 12 scones, so divided the dough in such a manner that you will have 12 equally sized scones.  I scoop out my dough onto the cookie sheet and then kind of loosely shape it into a roundish biscuit.  Bake for 12 to 15 minutes, until bottoms are golden.  Remove from oven.  While cooling, combine ingredients for frosting.  Drizzle glaze on scones and enjoy.  I like to put the scones on individual plates and then drizzle the glaze over the scone so the recipient gets all the glaze that drips off too!

Roasted Cauliflower

 

Roasted Cauliflower

 

 

ROASTED CAULIFLOWER

• 1 head cauliflower
• Olive oil spray
• Salt, pepper, garlic salt, whatever floats your boat
• Parmesan if you are not sure what the reaction will be without cheese (like me) so you sprinkled some on about 10 minutes before it was done (totally optional)

Preheat oven to 400 degrees.  Line cookie sheet with foil and spray with olive oil spray.  Wash and cut cauliflower.  My method is to cut off the florets and then slice the florets into slices, maybe 1/4 inch thick along with all the little bits that fall off.  Spread cauliflower on cookie sheet. Spray with olive oil spray.  Sprinkle with garlic salt and pepper.  Toss and spray with a little more olive oil spray.  Bake for 20 minutes.  Remove from oven, flip and stir and spread back out evenly on cookie sheet.  Cook another 10 to 20 minutes, until cauliflower is browning on the edges and is tender throughout. Serve immediately.